Paleo Raspberry Pop Tarts

Need a gluten free, lacto ovo vegetarian, and fodmap friendly breakfast? Paleo Raspberry Pop Tarts could be an awesome recipe to try. This recipe serves 6. One portion of this dish contains about 2g of protein, 9g of fat, and a total of 213 calories. For $1.22 per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. 761 person have made this recipe and would make it again. If you have raspberries, sea salt, vanilla, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 1 hour and 25 minutes. It is brought to you by A Girl Worth saving. All things considered, we decided this recipe deserves a spoonacular score of 35%. This score is rather bad. Users who liked this recipe also liked Homemade Healthier Pop Tarts (Paleo + How-To Video), Phyllo Raspberry Pop Tarts with Vanilla Glaze, and Pop Tarts.

Servings: 6

Preparation duration: 60 minutes

Cooking duration: 25 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

For the dough: In a medium sauce pan, add the water, ghee, maple syrup, vanilla and sea salt and bring to a boil. Remove from the stove top.Add in the tapioca flour and mix with a spoon until combined.Then add in the mashed banana and coconut flour and mix until you have a dough.Set aside.For the raspberry filling: In a medium sauce pan add the raspberries, water, vanilla, sea salt and maple syrup and cook on medium heat for 35 - 40 minutes. It should reduce by half.Take the dough and roll it out between two sheets of parchment paper until the dough is ¼". Cut into rectangles and spoon 2 tbsps of raspberry filling onto one rectangle and cover with another rectangle. You should have 12 rectangles - roughly 2" - 3". You might have extra dough which works great for thumbprints.Bake on a piece of parchment paper in the oven for 25 minutes at 350 degrees. Enjoy!

 

Step by step:

1. For the dough: In a medium sauce pan, add the water, ghee, maple syrup, vanilla and sea salt and bring to a boil.

2. Remove from the stove top.

3. Add in the tapioca flour and mix with a spoon until combined.Then add in the mashed banana and coconut flour and mix until you have a dough.Set aside.For the raspberry filling: In a medium sauce pan add the raspberries, water, vanilla, sea salt and maple syrup and cook on medium heat for 35 - 40 minutes. It should reduce by half.Take the dough and roll it out between two sheets of parchment paper until the dough is ¼".

4. Cut into rectangles and spoon 2 tbsps of raspberry filling onto one rectangle and cover with another rectangle. You should have 12 rectangles - roughly 2" - 3". You might have extra dough which works great for thumbprints.

5. Bake on a piece of parchment paper in the oven for 25 minutes at 350 degrees. Enjoy!

Nutrition Information:

covered percent of daily need